Parpardelle with chestnut and sage

Preperation time: 20 mins
Cooking time: 30 mins
Serves: 4

Recipe Ingredients

8 sheets egg lasagne (for the parpardelle);
25g butter;
1 small onion, coarsley chopped;
2 garlic cloves, chopped;
15g fresh sage, chopped;
200g pack vacuum-packed chestnuts;
250ml vegetable stock;
200g half-fat creme fraiche;
25g toasted pine nuts (optional).

Recipe Method

Cook the lasagne in a large pan of boiling water for 8 minutes. Cool and cut each sheet lengthways into 4.

Heat the butter in a pan and gently cook the onion and garlic for 5 minutes. Add the sage and cook for a further 3 minutes.

Add the chestnuts and stock. Simmer for 10 minutes until the chestnuts are tender.

Tranfer to a food processor and puree. Return the puree to the pan and reheat gently. Add the creme fraiche and continue to stir until the sauce is heated through. Season.

Bring a large pan of water to the boil, add pasta strips and cook for 2 minutes. Drain and top with the chestnut sauce and pine nuts.